Honey Mustard Gooey Baked Chicken

There is something about gooey chicken that just feels satisfying, especially on these harsh cold wintry days. The best part of this recipe is that it is a one pot meal. The chicken, potatoes and zucchini cook all together and impart delicious flavors. The end result is a very flavorful meal of chicken and vegetables that is falling off the bone and deliciously crispy and gooey, all at the same time.

This recipe is actually another version of Simply Reliable One Pan Roast Chicken Dinner that I frequently prepare for Friday night Shabbos dinner. I like to prepare this recipe in a Pyrex baking dish just big enough that I can lay out the chicken parts in a single layer over the potatoes. That way, the maximum surface area of the chicken is exposed to the sauce, yielding a well-coated gooey chicken. I most often use chicken cut into tenths: 2 thighs, 2 wings, 2 drumsticks and each chicken breast cut in half. This allows the chicken parts to cook more evenly and to be coated with the sauce so that every piece has delicious flavor and texture.

I added sriracha as an optional ingredient, since not everyone tolerates and enjoys the spiciness of hot sauce. This recipe is delicious either way: with or without the sriracha. The heat is up to you!

Scrub and cut potatoes into wedges. Place in bottom of baking pan. Place chicken on top of potatoes. Carefully pour juice over chicken and potatoes. Tuck zucchini chunks among the chicken and potatoes. Drizzle mustard, honey, and optionally sriracha over the chicken. To spread evenly, you can use a brush to coat every part of the chicken. Sprinkle garlic on top of chicken and vegetables.

Tightly cover with heavy duty foil.

Bake in preheated 400 degrees F oven for two hours.

VARIATIONS

Add carrots to the vegetable medley for additional flavor and color.

Add fresh or powdered ginger to this recipe for an unexpected zesty flavor.